I am going to try this recipe! Chia seeds can also be used as egg replacer - just whip a teaspoon chia and tablespoon water with a fork until frothy and substitute 1-2 tablespoons for each egg. I love Bob's Red Mill products and commend them for making gluten-free flours and mixes. Coconut oil is my favorite baking oil. I cook for large family gatherings that include vegans, vegetarians, gluten-free with celiac and one allergic to chocolate. CHALLENGING! The dessert I made last dinner was mixed berries with a "cobbler" topping made from a gluten-free baking mix (scones) and spices (cinnamon and ginger) and brown sugar -with some oil to hold together in clumps and spoon on top. Everyone enjoyed.